Description
A rich, creamy, and comforting autumn dessert featuring short-grain rice, real pumpkin puree, and a blend of warm spices.
Ingredients
3/4 cup Arborio rice
3 cups whole milk (or coconut milk for dairy-free)
1/2 cup pumpkin puree (pure, not pie filling)
1/3 cup maple syrup or brown sugar
1 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, cloves)
1 tsp vanilla extract
1/4 tsp salt
Optional: Whipped cream and pecans for topping
Instructions
Step 1: Rinse the Arborio rice under cold water until the water runs clear to remove excess surface starch.
Step 2: In a medium saucepan, combine the rinsed rice, milk, and salt. Bring to a light simmer over medium-high heat.
Step 3: Reduce the heat to low and cover. Simmer for about 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
Step 4: Stir in the pumpkin puree, maple syrup, and pumpkin pie spice. Continue to cook uncovered, stirring frequently, for another 15-20 minutes until the rice is tender and the mixture has thickened to a creamy consistency.
Step 5: Remove from heat and stir in the vanilla extract. Let the pudding sit for 5 minutes (it will thicken further as it cools).
Step 6: Serve warm or transfer to containers and refrigerate. Garnish with whipped cream or nuts if desired.
Notes
For an even richer flavor, substitute half a cup of milk with heavy cream. Ensure you use pure pumpkin puree.
- Prep Time: PT10M
- Cook Time: PT45M
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
